Iranian Food Science and Technology Research Journal

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z ALL

A

  • Abarchai, Zeynab Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise [Volume 18, Issue 2, 2022, Pages 218-234]

  • Abbasi, Alireza Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour [Volume 18, Issue 5, 2022, Pages 631-647]

  • Abbasi, Hajar Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology [Volume 18, Issue 4, 2022, Pages 397-413]

  • Abdi, Gholamreza Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

  • Abdollahi, Mehdi Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties [Volume 18, Issue 5, 2022, Pages 725-738]

  • Abolfathi, Parastoo Shelf life extension of chicken fillets by biodegradable chitosan coating containing Zataria multiflora Boiss essential oil during refrigeration [Volume 18, Issue 4, 2022, Pages 383-395]

  • Aboutalebzadeh, Sahar Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2023, Pages 141-151]

  • Akafian, Narges Investigation of physical and mechanical properties of biodegradable opopanax gum film containing resin and nanoparticles of opopanax [Volume 18, Issue 4, 2022, Pages 453-466]

  • Akbari-Alavijeh, Safoura Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull [Volume 18, Issue 4, 2022, Pages 427-439]

  • Alboofetileh, Mahdi Preparation and evaluation some properties of pH indicator film based on Arabic gum- Carboxy methyl cellulose composite film containing of Violet basil (Ocimum basilicum. L) Anthocyanin [Volume 18, Issue 4, 2022, Pages 527-541]

  • Alizadeh, Mohamad Reza Effect of batch dryer with agitator and moisture controller on drying paddy and milling factor [Volume 18, Issue 5, 2022, Pages 648-656]

  • Alizadeh Behbahani, Behrooz Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro” [Volume 18, Issue 4, 2022, Pages 415-426]

  • Alizadeh Behbahani, Behrooz Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil [Volume 18, Issue 4, 2022, Pages 467-482]

  • Alizadeh Behbahani, Behrooz Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity [Volume 18, Issue 1, 2022, Pages 151-163]

  • Alizadeh Behbahani, Behrooz Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale [Volume 18, Issue 2, 2022, Pages 203-217]

  • Alizadeh Behbahani, Behrooz Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Alizadeh Behbahani, Behrooz Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot [Volume 18, Issue 5, 2022, Pages 699-709]

  • Alves, Arminda Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [Volume 18, Issue 4, 2022, Pages 543-559]

  • Amidi-Fazli, Farid The effect of glycerol and nanocellulose on hydrophilic and mechanical properties of gelatin-carboxymethyl cellulose composites [Volume 18, Issue 5, 2022, Pages 681-697]

  • Arab, Mohammad Sadegh Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix [Volume 18, Issue 6, 2023, Pages 167-180]

  • Arianfar, Akram Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties [Volume 18, Issue 4, 2022, Pages 514-526]

  • Ataei nukabadi, Fariba Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

  • Avami, Amineh Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties [Volume 18, Issue 6, 2023, Pages 99-112]

  • Azadbakht, Mohsen Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading [Volume 18, Issue 3, 2022, Pages 1-14]

  • Azizkhani, Maryam Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics [Volume 18, Issue 3, 2022, Pages 69-84]

  • Azizkhani, Saeid Formulation optimization of baguette containing Ganoderma leucidum [Volume 18, Issue 5, 2022, Pages 615-630]

B

  • Babaei, Narjes Dietary Sohan-Polaki production for diabetic and celiac patients by replacing sucrose with Stevioside-Isomalt and complete replacement of wheat flour with rice-corn flour [Volume 18, Issue 1, 2022, Pages 165-177]

  • Bahmani, Zabihalh Shelf life extension of chicken fillets by biodegradable chitosan coating containing Zataria multiflora Boiss essential oil during refrigeration [Volume 18, Issue 4, 2022, Pages 383-395]

  • Behroozi-Khazaei, Nasser Modelling and optimization of microwave-assisted extraction of rosemary using response surface methodology (RSM) [Volume 18, Issue 2, 2022, Pages 235-247]

  • Beigbabaie, Adel Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

  • Bimakr, Mandana Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

  • Bimakr, Mandana Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

C

  • Cheraghi, Hadis Effect of cinnamic acid on shelf life and quality of button mushroom at postharvest period [Volume 18, Issue 2, 2022, Pages 264-276]

  • Choudhary, Pallavi Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation [Volume 18, Issue 3, 2022, Pages 31-51]

E

  • Ebrahimi, Maryam Evaluation of probiotic and antifungal properties of the yeast isolated from buckwheat sourdough [Volume 18, Issue 5, 2022, Pages 575-588]

  • Ebrahimi Hemmati Kaykha, Mohsen Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil [Volume 18, Issue 4, 2022, Pages 467-482]

  • Edalatian Dovom, Mohammad Reza Detection of Salmonella spp. in raw chicken products using specific primer-probe set by Real time-PCR method [Volume 18, Issue 5, 2022, Pages 589-601]

  • Elhami Rad, Amir Hossein Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

  • Elhami Rad, Amir Hossein The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing [Volume 18, Issue 2, 2022, Pages 367-382]

  • Eshaghi, Mohammad Reza Encapsulation of aqueous extract of Arctium lappa L. root and study its effect on physicochemical and functional properties of Synbiotic orange-carrot juice [Volume 18, Issue 5, 2022, Pages 657-679]

  • Eskandari, Mohammad Hadi Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix [Volume 18, Issue 6, 2023, Pages 167-180]

  • Esmaeili, Farzaneh Encapsulation of aqueous extract of Arctium lappa L. root and study its effect on physicochemical and functional properties of Synbiotic orange-carrot juice [Volume 18, Issue 5, 2022, Pages 657-679]

  • Eyvazzadeh, Orang Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

F

  • Fadaei Noghani, Vajiheh Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

  • Fahim danesh, Maryam Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise [Volume 18, Issue 2, 2022, Pages 218-234]

  • Fallh-Taftizadeh, Sanaz Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

  • Farahmandfar, Reza Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2023, Pages 141-151]

  • Farhoosh, Reza Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Farhoosh, Reza Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [Volume 18, Issue 4, 2022, Pages 543-559]

  • Fathi, Milad Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2023, Pages 113-126]

  • Fazel, Mohammad The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion [Volume 18, Issue 2, 2022, Pages 295-305]

  • Firouzkandian, Sharareh Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Forouzandeh, Sara The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion [Volume 18, Issue 2, 2022, Pages 295-305]

G

  • Gandomi, Hassan Encapsulation of aqueous extract of Arctium lappa L. root and study its effect on physicochemical and functional properties of Synbiotic orange-carrot juice [Volume 18, Issue 5, 2022, Pages 657-679]

  • Ganjloo, Ali Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

  • Ganjloo, Ali Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • Ghanbari, Fardin Effect of cinnamic acid on shelf life and quality of button mushroom at postharvest period [Volume 18, Issue 2, 2022, Pages 264-276]

  • Gharebaghi, Abolfazl Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

  • Ghodsi, Mitra Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat [Volume 18, Issue 6, 2023, Pages 127-139]

  • Ghorbani, Mohammad Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

  • Ghorch Beigi, Faezeh Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties [Volume 18, Issue 4, 2022, Pages 498-513]

  • Goli, Mohammad Dietary Sohan-Polaki production for diabetic and celiac patients by replacing sucrose with Stevioside-Isomalt and complete replacement of wheat flour with rice-corn flour [Volume 18, Issue 1, 2022, Pages 165-177]

  • Golmohammadzadeh, Sanaz The effect of glycerol and nanocellulose on hydrophilic and mechanical properties of gelatin-carboxymethyl cellulose composites [Volume 18, Issue 5, 2022, Pages 681-697]

  • Golzarian, Mahmood Reza Aflatoxin contaminated cocoa beans classification using near-infrared spectroscopy [Volume 18, Issue 1, 2022, Pages 129-138]

H

  • Habibian, Mahmoud Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [Volume 18, Issue 2, 2022, Pages 330-342]

  • Haghighi, Maryam Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders [Volume 18, Issue 1, 2022, Pages 81-95]

  • Hashemiravan, Mahnaz Encapsulation of aqueous extract of Arctium lappa L. root and study its effect on physicochemical and functional properties of Synbiotic orange-carrot juice [Volume 18, Issue 5, 2022, Pages 657-679]

  • Heydari Gharehcheshmeh, Masoumeh Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties [Volume 18, Issue 4, 2022, Pages 514-526]

  • Hojjati, Mohammad Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro” [Volume 18, Issue 4, 2022, Pages 415-426]

  • Hosseini, Seyed Vali Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Hosseinmardi, Fatemeh Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties [Volume 18, Issue 4, 2022, Pages 498-513]

J

  • Jaberi, Reza Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

  • Jafarpour, Afshin Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods [Volume 18, Issue 3, 2022, Pages 53-68]

  • Jafarzadeh, Sajad Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading [Volume 18, Issue 3, 2022, Pages 1-14]

  • Jahangir-Esfahani, Hamid Photo-Modification of starch-oleic acid by TiO2: investigation of food packaging properties [Volume 18, Issue 1, 2022, Pages 113-127]

  • Javadmanesh, Ali Detection of Salmonella spp. in raw chicken products using specific primer-probe set by Real time-PCR method [Volume 18, Issue 5, 2022, Pages 589-601]

  • Jokar, Shadi Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders [Volume 18, Issue 1, 2022, Pages 81-95]

  • Jooyandeh, Hossein Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil [Volume 18, Issue 4, 2022, Pages 467-482]

  • Jooyandeh, Hossein Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity [Volume 18, Issue 1, 2022, Pages 151-163]

  • Jooyandeh, Hossein Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale [Volume 18, Issue 2, 2022, Pages 203-217]

  • Jooyandeh, Hossein Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro” [Volume 18, Issue 4, 2022, Pages 415-426]

K

  • Karbakhsh Ravari, Rafat Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics [Volume 18, Issue 3, 2022, Pages 69-84]

  • Karegar, Fatemeh Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly [Volume 18, Issue 4, 2022, Pages 483-497]

  • Karimi, Mahdi Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

  • Karimi, Nafiseh Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Kashaninejad, Morteza Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • Kaykhaii, Massoud Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2023, Pages 141-151]

  • Keramat, Javad Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

  • Khaloo Kermani, Paniz Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [Volume 18, Issue 4, 2022, Pages 543-559]

  • Khani, Mohammadreza Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

  • Khojastehpour, Mehdi Aflatoxin contaminated cocoa beans classification using near-infrared spectroscopy [Volume 18, Issue 1, 2022, Pages 129-138]

  • Kiehbadroudinezhad, Mohammadali Effect of batch dryer with agitator and moisture controller on drying paddy and milling factor [Volume 18, Issue 5, 2022, Pages 648-656]

  • Koocheki, Arash Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

  • Koocheki, Arash Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [Volume 18, Issue 2, 2022, Pages 330-342]

  • Koocheki, Arash Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour [Volume 18, Issue 5, 2022, Pages 631-647]

L

  • Lashkari, Hannan Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix [Volume 18, Issue 6, 2023, Pages 167-180]

  • Lata Verma, Kanak Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation [Volume 18, Issue 3, 2022, Pages 31-51]

  • Latifi, Asefeh Effect of batch dryer with agitator and moisture controller on drying paddy and milling factor [Volume 18, Issue 5, 2022, Pages 648-656]

M

  • Mahasti Shotorbani, Peyman Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods [Volume 18, Issue 3, 2022, Pages 53-68]

  • Mahdavian Mehr, Hadi Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Mahdian, Elham Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties [Volume 18, Issue 4, 2022, Pages 514-526]

  • Mayedi, Ali Evaluation of probiotic and antifungal properties of the yeast isolated from buckwheat sourdough [Volume 18, Issue 5, 2022, Pages 575-588]

  • Mazaheri Tehrani, Mostafa Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties [Volume 18, Issue 6, 2023, Pages 99-112]

  • Mehrnia, Mohammad Amin Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro” [Volume 18, Issue 4, 2022, Pages 415-426]

  • Milani, Elnaz Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour [Volume 18, Issue 5, 2022, Pages 631-647]

  • Mirsaeedghazi, Hossein Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods [Volume 18, Issue 3, 2022, Pages 53-68]

  • Moeenfard, Marzieh Aflatoxin contaminated cocoa beans classification using near-infrared spectroscopy [Volume 18, Issue 1, 2022, Pages 129-138]

  • Moeenfard, Marzieh Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Moeenfard, Marzieh Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [Volume 18, Issue 4, 2022, Pages 543-559]

  • Moeini, Sohrab Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods [Volume 18, Issue 3, 2022, Pages 53-68]

  • Mohammadi, Mahdi Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

  • Mohammadi, Morteza Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

  • Mohammadi, Sara The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing [Volume 18, Issue 2, 2022, Pages 367-382]

  • Mohebbi, Mohebbat Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

  • Mohebbi, Mohebbat Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour [Volume 18, Issue 5, 2022, Pages 631-647]

  • Mohebbi, Mohebbat Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties [Volume 18, Issue 6, 2023, Pages 99-112]

  • Mojrian, Farideh Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Momeni Shahraki, Manuchehr Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

  • Monajem, Samaneh Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • Moniri, Hannaneh Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2023, Pages 141-151]

  • Mortazavi, Seyed Ali Detection of Salmonella spp. in raw chicken products using specific primer-probe set by Real time-PCR method [Volume 18, Issue 5, 2022, Pages 589-601]

N

  • Naderi, Arman Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread [Volume 18, Issue 5, 2022, Pages 711-723]

  • Naghdi, Shahab Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties [Volume 18, Issue 5, 2022, Pages 725-738]

  • Naji-Tabasi, Sara Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

  • Naji-Tabasi, Sara Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties [Volume 18, Issue 4, 2022, Pages 514-526]

  • Nasehi, Behzad Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat [Volume 18, Issue 6, 2023, Pages 127-139]

  • Nasri, Zarrin Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology [Volume 18, Issue 2, 2022, Pages 179-194]

  • Nateghi, Leila Formulation optimization of baguette containing Ganoderma leucidum [Volume 18, Issue 5, 2022, Pages 615-630]

  • Nehchiri, Narges Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

  • Niakosari, Mehrdad Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix [Volume 18, Issue 6, 2023, Pages 167-180]

  • Nooshkam, Majid Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat [Volume 18, Issue 6, 2023, Pages 127-139]

  • Noshad, Mohammad Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil [Volume 18, Issue 4, 2022, Pages 467-482]

  • Noshad, Mohammad Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity [Volume 18, Issue 1, 2022, Pages 151-163]

  • Noshad, Mohammad Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Noshad, Mohammad Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot [Volume 18, Issue 5, 2022, Pages 699-709]

P

  • Pasban, Vahid Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink [Volume 18, Issue 5, 2022, Pages 765-777]

  • Pedram Nia, Ahmad Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

  • Pourahmad, Rezvan Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly [Volume 18, Issue 4, 2022, Pages 483-497]

  • Pourahmad, Rezvan Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Pourashouri, Parastoo Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics [Volume 18, Issue 5, 2022, Pages 740-749]

  • Pourata, Rahmatollah Photo-Modification of starch-oleic acid by TiO2: investigation of food packaging properties [Volume 18, Issue 1, 2022, Pages 113-127]

  • Pourhaji, Fatemeh Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties [Volume 18, Issue 6, 2023, Pages 99-112]

R

  • Rahman, Alireza Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise [Volume 18, Issue 2, 2022, Pages 218-234]

  • Rahman, Alireza Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties [Volume 18, Issue 4, 2022, Pages 498-513]

  • Rahmati-Joneidabad, Mostafa Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Rahmati-Joneidabad, Mostafa Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot [Volume 18, Issue 5, 2022, Pages 699-709]

  • Rajaei, Peyman Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly [Volume 18, Issue 4, 2022, Pages 483-497]

  • Ranjbar Nedamani, Azadeh Finding effective plasma process factors on yeast deactivation by numerical simulation and RSM [Volume 18, Issue 3, 2022, Pages 15-29]

  • Ranjbar Nedamani, Azadeh Numerical calculation of the lethality of becteria in bottled milk under cold plasma treatment [Volume 18, Issue 6, 2023, Pages 153-165]

  • Razavi, Seyed Mohammad Ali Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • Reyhani Poul, Soheyl Comparison of the performance of ascorbic acid and α-tocopherol in combination with whey protein to increase the oxidative stability of Vanami shrimp fillet (Litopenaeus vannamei) [Volume 18, Issue 1, 2022, Pages 140-150]

  • Reyhani Poul, Soheyl Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Reyhani Poul, Soheyl Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Rezaei, Amir Preparation and evaluation some properties of pH indicator film based on Arabic gum- Carboxy methyl cellulose composite film containing of Violet basil (Ocimum basilicum. L) Anthocyanin [Volume 18, Issue 4, 2022, Pages 527-541]

  • Rezaei, Masoud Preparation and evaluation some properties of pH indicator film based on Arabic gum- Carboxy methyl cellulose composite film containing of Violet basil (Ocimum basilicum. L) Anthocyanin [Volume 18, Issue 4, 2022, Pages 527-541]

  • Rezaei, Masoud Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties [Volume 18, Issue 5, 2022, Pages 725-738]

S

  • Saberian, Hamed Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink [Volume 18, Issue 5, 2022, Pages 765-777]

  • Sadeghi, Alireza Evaluation of probiotic and antifungal properties of the yeast isolated from buckwheat sourdough [Volume 18, Issue 5, 2022, Pages 575-588]

  • Sadeghi Mahoonak, Alireza Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

  • Sadeghi Mahoonak, Alireza Evaluation of probiotic and antifungal properties of the yeast isolated from buckwheat sourdough [Volume 18, Issue 5, 2022, Pages 575-588]

  • Sadri Saeen, Zahra Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

  • Saedpanah, Bahman Modelling and optimization of microwave-assisted extraction of rosemary using response surface methodology (RSM) [Volume 18, Issue 2, 2022, Pages 235-247]

  • Saeidan, Ali Aflatoxin contaminated cocoa beans classification using near-infrared spectroscopy [Volume 18, Issue 1, 2022, Pages 129-138]

  • Safari, Reza Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Safari, Reza Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Saffari Samani, Elnaz Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale [Volume 18, Issue 2, 2022, Pages 203-217]

  • Sahraiyan, Bahareh Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

  • Saidi, Mehdi Effect of cinnamic acid on shelf life and quality of button mushroom at postharvest period [Volume 18, Issue 2, 2022, Pages 264-276]

  • Salahi, Mohammad Reza Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • Saremnejad, Farinaz Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

  • Seth, Arpita Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation [Volume 18, Issue 3, 2022, Pages 31-51]

  • Shabanpour, Bahareh Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics [Volume 18, Issue 5, 2022, Pages 740-749]

  • Shaddel, Rezvan Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull [Volume 18, Issue 4, 2022, Pages 427-439]

  • Shafafi, Masoud Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

  • Shahabi-Ghahfarrokhi, Iman Photo-Modification of starch-oleic acid by TiO2: investigation of food packaging properties [Volume 18, Issue 1, 2022, Pages 113-127]

  • Shahidi, Fakhri Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [Volume 18, Issue 2, 2022, Pages 330-342]

  • Shahryari, Sara Evaluation of probiotic and antifungal properties of the yeast isolated from buckwheat sourdough [Volume 18, Issue 5, 2022, Pages 575-588]

  • Sheikholeslami, Zahra Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

  • Shekarchizadeh, Hajar Investigation of physical and mechanical properties of biodegradable opopanax gum film containing resin and nanoparticles of opopanax [Volume 18, Issue 4, 2022, Pages 453-466]

  • Soleimanian Zad, Sabiheh Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2023, Pages 113-126]

  • Sosani Gharibvand, Zohreh Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity [Volume 18, Issue 1, 2022, Pages 151-163]

T

  • Tabarsa, Mehdi Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties [Volume 18, Issue 5, 2022, Pages 725-738]

  • Taheri, Salman Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Tajik Toughan, Kobra Detection of Salmonella spp. in raw chicken products using specific primer-probe set by Real time-PCR method [Volume 18, Issue 5, 2022, Pages 589-601]

  • Tatar, Ahmad Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat [Volume 18, Issue 6, 2023, Pages 127-139]

  • Tavakoli Lahijani, Seyed Amir Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [Volume 18, Issue 2, 2022, Pages 330-342]

  • Teimorimanesh, Marjan Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology [Volume 18, Issue 4, 2022, Pages 397-413]

V

  • Vafania, Behnaz Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2023, Pages 113-126]

  • Vahedi Torshizi, Mohammad Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading [Volume 18, Issue 3, 2022, Pages 1-14]

  • Varasteh, Faryal Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading [Volume 18, Issue 3, 2022, Pages 1-14]

Y

  • Yazdanpanah, Sedigheh Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders [Volume 18, Issue 1, 2022, Pages 81-95]

  • Yazdanpanah, Sedigheh The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing [Volume 18, Issue 2, 2022, Pages 367-382]

  • Yeganeh, Sakineh Comparison of the performance of ascorbic acid and α-tocopherol in combination with whey protein to increase the oxidative stability of Vanami shrimp fillet (Litopenaeus vannamei) [Volume 18, Issue 1, 2022, Pages 140-150]

  • Yeganeh, Sakineh Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Yeganeh zad, Samira Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

  • Yousefipour, Hediyeh Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro” [Volume 18, Issue 4, 2022, Pages 415-426]

Z

  • Zabihi Neyshbouri, Ebrahim Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics [Volume 18, Issue 5, 2022, Pages 740-749]

  • Zamani, Mona Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Zamankhani, Mahshid Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods [Volume 18, Issue 3, 2022, Pages 53-68]

  • Zandi, Mohsen Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

  • Zandilak, Tahereh Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders [Volume 18, Issue 1, 2022, Pages 81-95]

  • Zare, Sima Effect of ultrasound on the extraction of phenolic compounds and antioxidant activity of different parts of walnut fruit [Volume 18, Issue 3, 2022, Pages 85-98]

  • Zargar, Marjan Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics [Volume 18, Issue 5, 2022, Pages 740-749]

  • Zarringhalami, Soheila Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread [Volume 18, Issue 5, 2022, Pages 711-723]

  • Zendeboodi, Fatemeh Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

  • Ziaolhagh, Seyed Hamidreza Effect of ultrasound on the extraction of phenolic compounds and antioxidant activity of different parts of walnut fruit [Volume 18, Issue 3, 2022, Pages 85-98]